烟草科技2019，Vol.52Issue(11)：30-40,11.
卷烟主流烟气粒相物酸味成分感官导向分析
Sensory-oriented component analysis behind sour notes in TPM of mainstream cigarette smoke
摘要
Abstract
In order to investigate sour notes in TPM of mainstream cigarette smoke with sensory-oriented analysis, the TPM was separated by gel chromatography. The characteristic sour fractions were isolated through sensory evaluation, and the sour component group with 15 compounds was identified by GC/MS method. The taste thresholds of the 15 sour components were determined, the distribution characteristics and the taste activity values (TAVs) from 12 cigarette brands were investigated, and the contribution of the 15 sour components to the overall taste of cigarettes was clarified. The sensory effect of these sour components was clarified by the sensory evaluation of cigarettes via injecting the sour components into cigarettes. The results showed that: 1) All 15 sour components contributed to the taste of cigarette. Among them, acetic acid and lactic acid contributed the most. The TAVs of lactic acid from the different brands of cigarettes varied greatly. 2) Some sour components also presented sweet taste and astringent feeling. 3) The application of sour components reduced the irritation of cigarette smoke, improved its aftertaste, and promoted the sour taste, sweet aroma note and sweet taste of cigarette smoke.关键词
卷烟/主流烟气/总粒相物/酸味成分/感官导向分析/烟草感官组学Key words
Cigarette/Mainstream cigarette smoke/TPM/Sour component/Sensory-oriented analysis/Tobacco sensomics分类
轻工纺织引用本文复制引用
史清照,王予,陶红,周瑢,欧阳路斯,屈展,宗永立,张建勋,张启东,赖燕华,柴国璧,汪军霞,刘俊辉,范武,毛健,席辉,宋瑜冰,马骥..卷烟主流烟气粒相物酸味成分感官导向分析[J].烟草科技,2019,52(11):30-40,11.基金项目
中国烟草总公司重点实验室项目"基于烟气特征香气成分组群的卷烟增香技术研究"(110201903001) （110201903001）
广东中烟工业有限责任公司资助项目"‘双喜’品牌感官特征组群分析"(粤烟工[2017]科字第09号). （粤烟工[2017]科字第09号）
